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Parsi Akuri on Whole-Wheat Toast
Akuri is the Parsi community's soft-set spiced scrambled egg, cooked slowly so it stays creamy rather than dry — Mumbai's most elegant egg breakfast.
- Region
- Maharashtra (Parsi community, Mumbai)
- Status
- Traditional; two egg whites added to the classic
- Diet label
- Contains eggs
- Time
- Prep 10 min · Cook 10 min · Total 20 min
- Serves
- 2 (akuri plus 2 slices toast each)
- Difficulty
- Easy
- Good for
- Weekend breakfast, brunch
- Tags
- High protein · Quick · Soy-free · Whey-free
- Allergens
- Eggs, milk, gluten (bread)
Nutrition (estimated)
- Calories
- 340 kcal
- Protein
- 23 g
- Carbs
- 26 g
- Fat
- 15 g
- Fibre
- 5 g
Headline values are per serving, as written.
| kcal | Protein | Carbs | Fat | Sat fat | Fibre | Total sugars | Protein per 100 kcal | |
|---|---|---|---|---|---|---|---|---|
| Per serving | 340 | 23 g | 26 g | 15 g | 6 g | 5 g | 5 g | 7.0 g |
High protein · 7.0 g per 100 kcal. Bread uses a typical whole-wheat bread label (25 g slice: about 60 kcal, 2.5 g protein). Values checked against IFCT 2017 on 14 Oct 2026.
Ingredients
- 4 large eggs (about 200 g shelled) plus 2 egg whites (66 g)
- 30 ml milk · 3 g salt
- 60 g onion, finely chopped · 60 g tomato, deseeded and chopped
- 1 green chilli · ½ tsp grated ginger · 1 small garlic clove, minced · ¼ tsp turmeric · ¼ tsp red chilli powder · ¼ tsp cumin powder
- 8 g ghee (1½ tsp) — traditional; or groundnut oil
- 2 tbsp coriander · 4 slices whole-wheat bread (100 g)
Method
- Beat eggs, egg whites, milk and salt lightly — just until blended.
- Warm ghee in a non-stick pan on medium-low. Cook onion 4 minutes until soft but not brown.
- Add ginger, garlic and chilli for 30 seconds, then tomato and spices for 2 minutes until the tomato softens.
- Turn the heat to low. Pour in the eggs and stir slowly and constantly with a spatula, scraping the base.
- After 2–3 minutes, when the eggs are thick and creamy but still glossy, take the pan off the heat. They will finish cooking in residual heat.
- Stir in coriander. Serve immediately over toast.
Protein optimisation
- Eggs give 16 g per serving; bread 5 g.
- Boost: replace the 2 egg whites with 4 (+3.5 g protein, +17 kcal per serving).
- Akuri is best slightly soft, but eggs must reach a thick, set consistency with no clear liquid egg remaining.
Variations, serving and storage
- Regional: Bharuchi akuri — fold in 1 tbsp chopped cashews and raisins (adds about 50 kcal and 4 g sugar per serving).
- Lower-carbohydrate: serve with sautéed spinach instead of toast (saves about 110 kcal and 20 g carbs).
- Storage: best eaten fresh; do not store and reheat.
- Food safety: use eggs with clean, uncracked shells; refrigerate eggs in hot weather.
- Meal prep: not suitable; prep onion-tomato base a day ahead.
Nutrition values are estimates calculated from the Indian Food Composition Tables 2017 (ICMR-NIN) and typical product labels. They have not been laboratory-analysed and will vary with your ingredients, brands and cooking. Recipes are for healthy adults and are general information only, not a substitute for advice from a doctor or qualified dietitian. If you are pregnant or breastfeeding, cooking for children, have food allergies, or live with kidney disease, diabetes or any other medical condition, please take professional advice about your diet. From the collection Protein-Rich India by Dr. Shantanu Deshpande · drshantanudeshpande.com